SPDS ERP CVs - DEC 2017

 Chemical changes during processing:

 Chemical transformations which contribute to the organoleptic properties alterations (de-astringency, browning, darkening, etc …) of foods during processing, maturation, storage and aging.  Evolution of phenolic compounds during processing, maturation, storage and aging of foods in model solution systems.  Evolution of phenolic compounds in model solution systems. Detection, isolation and identification of the new formed compounds and confirmation of their presence in in foods.  Role of the new formed compounds in food organoleptic properties and huaman health.

 Pharmacological activity:

 Antibacterial and antifungal activity of natural and synthesized compounds.

 Mollusciscidal activity of proanthocyanidols and flavonols isolated from grapes and vine leaves.  Antioxydant and free radical scavenging properties of natural and synthesized compounds.

Strucure-activity relationships.

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Teaching Experience

 Organic Chemistry: Stereochemistry, reactions, mechanisms and structures.

Natural Products.

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Spectral Analysis: IR, MS, NMR.

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Chromatography: PC, GPC, HPLC.

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Polyphenols chemistry.

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Scientific stays in foreign laboratories:

 Unité de Phytopharmacie et Médiateurs Chimiques. Team: Chemistry of Natural Products. National Institute for Agricultural Research, Versailles, France.  UMR Sciences for Enology. Polyphenols team. National Institute for Agricultural Research, Montpellier, France.

Curriculum Vitae - N. ES-SAFI - August 9, 2017.

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